Vegetarian

Creamy Broccoli and Sun-Dried Tomato Orzotto is for Dinner.

Creamy Broccoli and Sun-Dried Tomato Orzotto takes several minutes to prepare.

Creamy Broccoli and Sun-Dried Tomato Orzotto takes several minutes to cook.

Creamy Broccoli and Sun-Dried Tomato Orzotto makes 8 servings.

The ingredients for Creamy Broccoli and Sun-Dried Tomato Orzotto are:

1 medium onion
3 garlic cloves, pressed
2 tsp (10 mL) olive oil
1 1/2 cups (375 mL) uncooked orzo pasta
3 1/4 cups (800 mL) vegetable broth
3/4 cup (175 mL) dry white wine such as Chardonnay
1 jar (8 oz or 210 mL) sun-dried tomatoes in oil, drained and patted dry
1 head broccoli (about 2 cups/500 mL florets)
2 oz (60 g) Parmesan cheese
6 oz (175 g) mascarpone cheese
Chopped fresh parsley (optional)

Here is how you make Creamy Broccoli and Sun-Dried Tomato Orzotto:

Finely chop onion using Food Chopper. Combine onion, garlic pressed with Garlic Press and oil in Deep Covered Baker. Microwave, covered, on HIGH 2 minutes. Stir in orzo, broth and wine. Microwave, covered, on HIGH 14-16 minutes or until orzo is tender.2. Meanwhile, thinly slice tomatoes using Santoku Knife; set aside. Cut broccoli into small florets. Grate Parmesan cheese using Microplane? Adjustable Fine Grater; set aside. Carefully remove baker from microwave using Silicone Oven Mitts. Stir in tomatoes and broccoli. Cover; let stand 5 minutes.3. Add cheeses to baker; mix well. Let stand, covered, 2-3 minutes or until almost all of the liquid is absorbed. Garnish with chopped parsley, if desired.Serving Size: 8 1-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user WAFRAGGLE.

The nutritional information for Creamy Broccoli and Sun-Dried Tomato Orzotto is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 273.3

• Total Fat: 8.5 g
• Cholesterol: 18.2 mg
• Sodium: 810.3 mg
• Total Carbs: 32.4 g
• Dietary Fiber: 4.0 g
• Protein: 11.6 g